Healthy Carrot Easer Cake
Cuisine: Sweets
Author: Annelina Waller
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Ingredients
  • Dry ingredients:
  • 200 rolled oats
  • 80 g walnuts
  • 100 g coconut sugar
  • 30 g linseed flour (linseed meal also works, opt. germinated)
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 pinch salt
  • Moist ingredients:
  • 200 g applesauce
  • 180 g carrot
  • 120 g buttermilk (120 g soy milk or pea milk, 3 tsp apple cider vinegar)
  • Frosting:
  • 80 g cashews, soaked
  • 100 g vegetable curd cheese (yogurt also works)
  • 2 tsp lemon
  • 2 tsp xylitol
Instructions
  1. Preheat the oven to 180 degrees
  2. For the buttermilk:
  3. Mix the soy milk or pea milk with the apple cider vinegar, and let stand for 10 min.
  4. In the meantime, grind the oatmeal into flour in a blender and place in a bowl.
  5. Pulse the walnuts 1 time briefly in the blender, so that small pieces are formed and add to the oatmeal. Mix in the rest of the dry ingredients.
  6. Wash the carrot, cut into coarse pieces and pulse 1 time in the blender as well, creating small pieces.
  7. Mix the carrots with the liquid ingredients, add dry ingredients and mix to a dough.
  8. Grease or line a baking pan with parchment paper, pour batter in and bake for 30 minutes until golden brown. I use a square* (20 cm by 20) pan, round works too.
  9. Let cool and remove from pan
  10. Blend all the ingredients for the frosting in a stand mixer until creamy.
  11. Spread on the cooled cake and ideally store in the fridge until the frosting sets (about 2 hours). Or cut into 16 pieces right away and enjoy, even if the frosting is still soft. Store leftovers in the refrigerator.
Calories: 154,6 Fat: 7,1 Sugar: 8,5 Fiber: 2,8 Protein: 4,4
Recipe by Annelina Waller at https://annelinawaller.com/healthy-carrot-easter-cake-2/